BULETINUL INSTITUTULUI POLITEHNIC DIN IAŞI
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<strong>BULETINUL</strong> <strong>INSTITUTULUI</strong> <strong>POLITEHNIC</strong> <strong>DIN</strong> <strong>IAŞI</strong><br />
Publicat de<br />
Universitatea Tehnică „Gheorghe Asachi” din Iaşi<br />
Tomul LVIII (LXII), Fasc. 3, 2012<br />
Secţia<br />
MATEMATICĂ. MECANICĂ TEORETICĂ. FIZICĂ<br />
MODELING ON HEAT TRANSFER DURING MALT DRYING<br />
PROCESS<br />
BY<br />
PETRU CÂRLESCU ∗ , VASILE DOBRE, IOAN ŢENU and RADU ROŞCA<br />
“Ion Ionescu de la Brad”<br />
University of Agricultural Science and Veterinary Medicine of Iasi,<br />
Department of Pedotehnics<br />
Received: June 5, 2012<br />
Accepted for publication: 3 July, 2012<br />
Abstract. Development of computers and software made possible CFD<br />
(Computational Fluid Dynamics) modeling of heat transfer phenomena in drying<br />
of malt. Validation of mathematical model of heat transfer process in a porous<br />
medium was achieved by measuring the temperature of the malt in several points<br />
in the malt layer. Simultaneously with the temperature profile, obtained by CFD<br />
simulation of air velocity profile is obtained in the drying process. Modeling and<br />
simulation enables optimization of the drying process by increasing dry product<br />
quality and lower power consumption.<br />
Key words: numerical simulation, heat transfer, drying process, malt.<br />
1. Introduction<br />
Malt drying operation is important in the process of brewing. This<br />
process involves high energy consumption and management according to the<br />
drying process resulting in the final of malt and beer quality. The malt is<br />
produced from barley and drying operations are carried out by following malt<br />
bed of warm air flow. Hot air flow through the porous layer malt bottom-up<br />
heating products and takes a certain amount of moisture in it and drains with air.<br />
The loss of moisture is lost and a significant amount of heat particularly where<br />
air is not recovered. Knowing the temperature distribution in the malt bed<br />
∗ Corresponding author: e-mail: pcarlescu@yahoo.com